Quark & Flaxseed Bread with an Almond Crust
This quark and flaxseed bread with a crunchy almond crust is set to become your new favourite loaf for a light, low-carb supper. The batter comes together in minutes, and after just 30 minutes in the oven you'll pull out a fragrant, home-baked bread. Thanks to quark, eggs and flaxseed, it's packed with protein and healthy fats. A real treat on the table, with hardly any effort.
Ingredients
- 4 tbsp flaxseed, ground
- 4 tbsp flaxseed, whole
- 2 tbsp ground almonds
- 2 tbsp oat bran
- 2 eggs
- 250 g quark, 40% fat; or thick Greek yogurt / fromage blanc
- 1 pinch salt
- 4 tbsp flaked almonds, 2 tbsp for the batter, 2 tbsp for the crust
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 6 Servings |
|---|---|---|
| Calories | 175 kcal | 1,050 kcal |
| Carbohydrates | 5 g | 30 g |
| Protein | 10 g | 60 g |
| Fat | 12 g | 72 g |
| Fibre | 4 g | 24 g |
| of which sugar | 1 g | 6 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 150C (fan 130C).
- In a bowl, mix the ground flaxseed, whole flaxseed, ground almonds, oat bran, 2 tbsp of the flaked almonds, eggs, quark and salt until you have a smooth, even batter.
- Spoon the batter into a small loaf tin and smooth the top.
- Scatter the remaining 2 tbsp flaked almonds evenly over the surface.
- Bake in the preheated oven for about 30 minutes, until the almonds are golden and the bread is baked through. Let it cool briefly, then turn out of the tin.
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Nutrition facts per serving (estimate)
| Calories | 175 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 10 g |
| Fat | 12 g |
| Fibre | 4 g |
| of which sugar | 1 g |
Frequently asked questions
Can I swap the quark for something else?
Low-fat cream cheese or cottage cheese work as alternatives, though they'll slightly change the texture and flavour.
How long does the quark and flaxseed bread keep?
Well covered in the fridge, it stays fresh for about 3 days. You can also freeze it in slices.
Is this bread really low-carb?
Yes. It contains no wheat flour and no sugar. The carbs come mainly from the oat bran and are very low per slice.
What temperature and how long should I bake it?
Bake at around 150C (fan 130C) for about 30 minutes, until the flaked almonds are golden brown.
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